Coconut-Lime Cheesecake With Mango Coulis Recipe

Coconut-Lime Cheesecake With Mango Coulis Recipe
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Coconut-Lime Cheesecake with Mango Coulis is a pleasant and delectable dessert. Learn how to make/prepare Coconut-Lime Cheesecake with Mango Coulis by following this easy recipe.
Coconut-Lime Cheesecake With Mango Coulis Recipe
Preparation Time 35 Minutes
Cooking Time 55 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 8
Calories Per Serving 468
  • ¾ cup sweetened flaked Coconut
  • ¾ cup Gingersnap Cookies (crushed)
  • 3 tbsp Butter (melted)
  • 2 (8 oz) packages Cream Cheese (softened)
  • 1 (10 oz) can sweetened Condensed Milk
  • 2 Eggs
  • 1 tbsp Lime Zest
  • 2 tbsp Lime Juice
  • 1 tbsp Coconut Extract
  • 2 cups fresh Mango (cubed)
  • 1 tsp White Sugar (or more to taste)
How to make Coconut-Lime Cheesecake With Mango Coulis:
  • Preheat oven to 325 °F (165 °C).
  • Grease a 9-inch springform pan lightly.
  • Take a large mixing bowl and combine together flaked coconut, gingersnap cookies and butter. Mix well till it is evenly moistened.
  • Press the mixture onto the bottom and slightly up the sides of the pan.
  • Bake the crust for about 10 minutes till it is browned and set.
  • Remove and keep it aside to cool down.
  • Reduce the oven temperature to 300 °F (150 °C).
  • Beat cream cheese in a mixing bowl to smoothen it.
  • Pour the condensed milk into the cheese and mix with an electric beater set on medium-low.
  • Add eggs, one at a time. Beat the mixture after each addition. Stop in between to scrape the sides of the bowl.
  • Reserve half of the cream cheese mixture in a separate bowl.
  • Add lime juice and lime zest into the cream cheese mixture. Mix well.
  • Pour the mixture over the crust. Smooth it out.
  • Add coconut extract to the reserved cream cheese mixture. Stir well.
  • Pour the mixture over the lime-flavored batter and smooth into an even layer.
  • Bake the mixture for 45 minutes till the top of the cheesecake springs back when pressed gently.
  • Leave the cheesecake in the oven till it cools down completely. Keep the door of the oven slightly open.
  • Refrigerate the cake until completely chilled.
  • Puree mango and sugar to a smooth mixture. Add water, if required, to form a pourable consistency.
  • Drizzle the coulis over the cheesecake.
  • Serve chilled.